Savory Pies

Chicken Pie with Handmade Philo

Wow! What a revalation with this recipe I found! The philo crust is ridiculously easy and so so tasty! It’s been a while I haven’t posted but I’m back with the best chicken pie you can imagine.


The filling with chicken and bechamel sauce is light, healthy and even though it needs a little extra time time of preparation, it will be worth it. I also took the advice suggested and added both bacon and cayenne pepper in the mixture and that, my friend, made it even tastier and explosive!!

You get to make your own chicken broth and plenty is left for you to store into ice cube bags and freeze them for later use, anytime you need broth or just a healthy nutritional touch to any other recipe. At least this is what I did! You use this broth, instead of milk, to complete the bechamel sauce and that’s why it turns out fluffy and fat-free.


As for the filo dough, incredibly fast, no extra kneading needed and very easy to put together. Even the part of using a rolling pin to work the dough is simple and quick.

Pure beauty!

I think you got how excited I am for this recipe and how thankful I am for Irene and the filo dough she suggests! You can use it for any kind of pie, sweet or savory, and that is my personal opinion. You can fill it with any type of bechamel sauce and pretty much anything else inside. I did that with left over pasta! Also, imagine this homey dough filled with chocolate or fruits  and creme patissiere!! Woah!! Saliva drooling!


So, for any of you interested in the greek and, actually, the original recipe from this lovely award-winning website click away and be prepared to get lost in this beautiful world of Paxxi . I will continue with the recipe in English for the rest!

WHAT YOU NEED (for 8 pieces):

for the broth

  • 1 whole chicken around 2 kilos cut in 4
  • 1/2 onion
  • 1 carrot
  • the stalks of a bunch of celery
  • 3 bay leaves
  • 3 litres of water

for the dough

  • 240 ml water
  • 180 ml olive oil
  • 1 pinch of salt
  • 550 gr all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon chopped rosemary

for the filling

  • 1/2 tablespoon olive oil
  • 1 onion chopped
  • 50 gr butter
  • 50 gr all purpose flour
  • 1/2 teaspoon salt
  • 1 dash of pepper
  • 1 dash ground nutmeg
  • 2/3 teaspoon cayenne pepper (optional)
  • 5 bacon slices (optional)
  • 200 gr feta cheese
  • 50 gr farmer cheese
  • 50 gr edam or gouda cheese
  • 1 egg
  • a few sesame seeds to sprinkle on top


for the broth

  1. To make the chicken broth, in a large pot put the chicken with the onion, carrot cut into 2, the celery stalks, pepper, bay leaves and water. Let it boil at medium heat, for 30′ so that the chicken is cooked.
  2. Take the chicken out and let it cool down.
  3. Let the rest of the broth keep boiling at low heat for another 30′.
  4. Meanwhile, remove the skin and bones and cut the meat into small pieces.
  5. Turn the heat off, drain the broth through a sieve and set aside.
  6. Preheat the oven at 200 C (392 F).

for the dough

  1. In a large bowl pour the water, olive oil, salt, rosemary, baking powder and gradually the flour. Knead until it’s consistent and cover with plastic wrap.Let it sit.

for the filling

  1. In small pan add the olive oil and saute the onion just for 2′. Set aside.
  2. If desirable, chop the bacon and saute it in the same pan for 4 minutes.
  3. In a medium pot, melt the butter at medium heat, add the flour ans stir for 2′. Gradually, add 500 ml of the chicken broth, stirring constantly for 5′ until it becomes creamy. Turn the heat off.
  4. Add the salt, nutmeg, feta cheese, farmer cheese, edam cheese, sauteed onion and  chicken pieces.If desirable, add cayenne pepper and bacon pieces. Set aside.

for the dough

  1. Cut the 1/3 off the dough and set aside.
  2. Work with the remaining using a rolling pin, until you have a size similar to the pan you are going to bake the pie in, covering the pan walls.
  3. Greese the pan with a little olive oil  it with the filo dough.
  4. Pour the filling in.
  5. Work with the 1/3 of the dough similarly and cover the pie.
  6. Seal the two doughs intertwining the ,  as this lovely lady does at the end of this dough kneading and rolling pining video !!!
  7. In a small bowl, crack an egg and whisk it. With a brush coat the pie.
  8. Bake for about 1 hour at 200 C (392 F) and for the last 10′ switch to air.
  9. Let it cool down for 20′ before serving.


CONGRATULATIONS!! You made it!! Everyone will love you!!

Me too,

Evgenia ♥♥





2 thoughts on “Chicken Pie with Handmade Philo

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s